HU185095B - Process for producing alcohol-free drinks with barm flavour - Google Patents

Abstract

For the production of non-alcoholic beverages with yeast flavor, such as non-alcoholic beer, one starts from an aqueous starting liquid which contains nutrients and / or flavorings. The starting liquid may be prepared by mixing a nutrient and / or flavor concentrate with water. A yeast is removed from a fermentation process and freed from the fermented liquid. The starting liquid and the yeast are brought into contact with each other at such low temperatures that practically no alcoholic fermentation takes place. Leave the starting liquid and the yeast in contact with each other until the yeast's aromas have diffused from the cell to the liquid and the yeast has exerted its reducing action.

Description

The present invention relates to the preparation of non-alcoholic beverages (e.g., beer, wine or fruit wine) from aqueous liquids containing nutrients and / or flavors with the aid of a yeast flavor. The liquid may optionally be fermented with yeast into alcoholic beverages. As a fermentable liquid, e.g. hot hop mash, grape juice or fruit juices may be used. As a non-volatile liquid, e.g. whey can be used. The culture fluid can also be prepared by diluting the appropriate nutrient and / or flavor concentrate with water.

Consumers prefer alcohol-free or non-alcoholic beverages (e.g., non-alcoholic beer, alkdiol-free wine or fruit wine) because of the impact of alcohol on health and weight and the risk of alcohol abuse (eg on the road). They are interpreted differently in different countries and are not allowed to be used in every country. In Arab countries, more recently, 0.0% by volume of alcohol is prayed, meaning that any alcohol content may only appear in the second decimal. in which alcohol is no longer detectable (detection limit is about 0.05% by weight alcohol) The state of the art will now be discussed in connection with the production of a non-alcoholic beer.

The process for making low-alcohol or non-alcoholic beer is based on two principles. In the first cycle, fermentation reduces the production of alcohol. However, the beer thus obtained has a high alcohol content and is generally very sweet, malt-like, bitter and non-harmonious in flavor due to its high dry matter content, high pH and the presence of fermentation by-products. In the second type of process, the alcohol produced during fermentation is subsequently removed from the beer; the disadvantage, however, is that on the one hand it results in the loss of desirable flavors and, on the other hand, in the formation of adverse flavorings. Until now, beers having an alcohol content of less than 0.05% by weight have been produced only by distillation of alcohol from conventional beer. This process has several disadvantages. Removal of alcohol by distillation requires considerable investment - especially in equipment and energy consumption, and the beer is subjected to considerable thermal stress. Other known processes (e.g., the use of yeast which is unable to sell maltose and maltotriose, dialysis or reverse osmosis) are not capable of producing beer with an alcohol content of less than 0.05% by weight.

Nordbrau [ngolstadt GmbH., Co. KG, Target 2, No. 832,487. According to a disclosure document of the Federal Republic of Germany, low-alcohol beer is made from malted mash soda by pre-oxygenating the non-aerated mash in a pure carbon dioxide atmosphere with 0.25-0.35 liters of dense yeast per liter pure carbon dioxide. It is fermented at a temperature of about 7 ° C until the desired alcoholic strength is reached. Beer with a reduced alcohol content of up to 0.2% by weight, equivalent to regular alcoholic beers in terms of aroma, taste retention and color.

In addition, the following literature sites are known for making low-alcohol beers:

H. Kieniger and J. Hajmed, Brauwelt 121, 574-581 (1981);

4.W. Brenner, MöAA Technical Quartedy 17, 185-195 (1980);

E. Krüger, B. Oliver-Daumen, G. Semmer, M. Metscher and H. Berger, Monatsschdft für Brauerei 33, 4220430 (1980);

P. Jager and J. Bishop, Mitteilunger dér Veisuschsstation für das Garungsewerbe in Wien 32, 3640 (1978).

176. 160 l. According to the Hungarian patent, the taste of non-alcoholic beverages based on beer is adjusted with the aid of yeast autolysate or fruit flavor. This process involves the use of autolysed, i.e., killed, yeast cells, which adversely affect the quality of the product, thereby introducing into the beverage nucleobases, fats and flavor components which are unfavorable to the fresh beer-like taste.

No. 485,421. According to Swiss Patent Specification, the fermentation of fruit juice is carried out with non-sporadic, non-sporulating, mycelium-forming yeasts of the family Ciyptococcaceae. These yeasts have a completely different metabolism, exhibit different fermentation properties and, consequently, have a much different flavor to that of conventional brewer's yeast. Fermentation is continued at a temperature of between 20 ° C and 25 ° C and an alcoholic strength of Q £%.

5-6, 1979 in the Brewing Industry. pages 161-167 summarize the following known benefits, which have already been discussed above:

- freezing of water and vacuum distillation of normal beer;

- adsorption of alcohol in normal beer with adsorption resin

- the production of circular concentrate with simultaneous removal of alcohol,

- vacuum distillation followed by steam distillation to obtain flavoring substances,

- partial alcohol removal by reverse osmosis,

- addition of synthetic fermentation by-products,

- anaerobic and fermentation of mash in a manner that avoids the production of alcohol from carbohydrates under aerobic conditions,

- fermentation with a special yeast strain (eg Saccharomycodes ludwigu),

- interruption of fermentation with normal brewer's yeast (this operation is usually carried out at a temperature higher than 3-5 ° C and in each case produces an alcoholic liquid with an alcohol content greater than about 0.3% by weight, resulting in undesirable fermentation by-products (eg acetaldehyde and diacetyl) ), in one method, the yeast is further cooled at the end of the main fermentation by cooling (cooling to a temperature between 0 ° C and -1 ° C), but this operation is used to stop the alcoholic fermentation that has already taken place, , 08% alcohol by weight,

- natural aromatization by a special aroma process (ie the addition of a flavored fruit or yeast flavored aroma) to produce non-alcoholic or non-alcoholic beer or lemonade drinks.

-2185.095

Table 5 on page 166 of the cited article states that non-alcoholic beers having an alcohol content of 0.12 to 1.08% by weight are produced.

The process of the present invention is based on the discovery of contacting the starting liquids (which may be prepared from concentrates, such as mash or must concentrate) with yeasts obtained from the fermentation process and liberated from fermented liquids at such a low temperature that alcoholic beverages are prepared. virtually no fermentation occurs.

The present invention thus relates to a process for the production of non-alcoholic beverages with yeast flavor, without loss of flavor by distillation or adsorption, by contacting aqueous liquids containing nutrients and / or flavors with yeast, by contacting the yeast flavor with the and / or contacting the liquid produced by mixing the flavor concentrate with water with the yeast removed from the fermentation process and liberated from the fermented liquid at such a low temperature that virtually no alcoholic fermentation takes place.

It has been widely believed in the art that, at lower temperatures, yeast diffuses from yeast to liquid at temperatures close to the freezing point of the liquid. At the same time, the yeast also has a further reductive effect and thus, e.g. it reduces aldehydes that produce undesirable aroma in the beverage. The starting fluid and the yeast according to our method are e.g. At temperatures lower than 0 ° C, it is particularly preferred to contact each other near the freezing point of the liquid (e.g., -0.4 ° C to -0.5 ° C).

Preferably, the starting liquid is adjusted by dilution to a solids content such that the taste of the non-alcoholic beverage is balanced, e.g. In the case of beer, excessive malt flavor should be avoided, ie the resulting non-alcoholic beverage is neither too sweet nor tasty nor bitter. The fermentable starting liquids are preferably adjusted to the dry matter content of the alcoholic fermentation. Further, dilution may be performed after contacting the starting liquid with the yeast. Preferably, the dilution may be oxygen-free and / or de-germinated and optionally softened water. Preferably, the starting fluid has a solids content of less than 30% by weight.

In our process, lowering the pH of the starting liquid is generally also advantageous in that it improves the taste of the non-alcoholic beverage, further inhibits alcoholic fermentation and reduces the risk of microbial contamination, shifting the pH to acidic acid with dilute sulfuric acid or lactic acid or tartaric acid) (e.g. 2-6, preferably 3-5) / non-alcoholic beer, particularly preferably about 4). The acidification may also be carried out microbiologically (e.g., in a bowl of lactic acid obtained from a culture of lactic acid bacteria).

It is advantageous to adjust the dry matter content and the pH simultaneously by adding a mixture of water and acid. In another embodiment of the process of the present invention, the dry matter content is first adjusted by adding water, and then by adding an acid. In another embodiment of the process of the present invention, the solids content is first adjusted by addition of water and then the pH is shifted by the addition of an acid. In addition, the process may also use brewing water which is generally microbiologically less germicidal and contains less hydrogen carbonate than drinking water. In addition, deoxygenated and / or de-germinated and softened water may be used, optionally with the addition of the above-mentioned acids, depending on the amount of buffer salts present in the starting liquid.

Further, in order to protect the yeast flavoring substances and the contents, to improve the taste and freshness of the starting liquid and / or non-alcoholic beverages, the cooled starting liquid and / or non-alcoholic beverage is preferably supersaturated with carbon dioxide in a manner known per se. The carbon dioxide content is 10 g / l, preferably ca. Up to 5 g / liter.

Preferably, the yeast is brought into direct contact with the liquid used as the starting material immediately after its removal from the fermentation process. Preferably, the yeast is completely freed from the solidified liquid. For our procedure, e.g. the following yeasts may be considered:

Saccharomyces cerevisiae (top fermented brewer's yeast), Saccharomyces carlsbergensis (bottom brewer's yeast),

3 «Sacchannyces uvarum (low fermentation brewer's yeast), Saccharomyoes ellipsodeus (wine yeast),

Other yeasts or mixtures of yeasts may also be used in the process of the present invention. For the production of non-alcoholic beer, 0.1 to 4 liters of thick yeast may be used per hectolitre of warm hop mash. This means that in a mixture of yeast and warm hop mash, it is approx. 2,000,000-150,000,000 yeast cells are present.

In the production of non-alcoholic beer, e.g. we can do the following;

The pH of the hot hops is adjusted to 3-6, preferably 3, and its dry matter content is 6-12%, preferably 6%, and below 0 ° C, preferably -0.4 ° C to 0-5 ° C. cool to temperature. Fermentation freshly removed from the process,. non-aqueous yeast, completely free from fermented beer, is added to the dilute acidic hot hop mash in an amount of 0.1 to 4 liters, preferably 1 liter per hectolitre (about 30,000,000 yeast cells / ml). The mixture is washed batchwise or continuously and maintained at the same temperature. Preferably the mixture is percolated with carbon dioxide and supersaturated. After a suitable contact time (preferably 24 to 48 hours), the yeast is completely separated from the non-alcoholic beer at the above temperature. Then, the dry matter content of the pri and the carbon content are adjusted to the desired value.

To prevent refractive or cloudy colloidal clusters from occurring during storage, the non-alcoholic beer can be degraded by filtration through polyvinylpyrrolidone, silica gel, a hydrogel or xerogel, or by enzymatic stabilization of high molecular weight protein substances. Finally, in order to prevent quality deterioration caused by the microorganisms, non-alcoholic beer is finally loaded and pasteurized.

When using a relatively low dry matter and pH value mash, the desired flavoring materials are more diffused into the hot hop mash and a better quality product is obtained.

Further details of the process are set forth in the following example, without limiting the invention to the examples.

Example

Normal warm hops mash is freed from cloudiness and ca. Cool to 0 ° C.

Fresh, ca. Yeast cooled to 0-5 ° C is freed from the beer. If necessary, the yeast is squeezed out to remove the ethanol still present in the yeast suspension, or suspended for a short time in microbiologically appropriate water and the supernatant is decanted.

The cooled hot hop mash is adjusted to about 4 pri and about 6 wt% dry solids with deoxygenated carbon dioxide / supersaturated sulfuric acid or genic acid or microbiologically produced lactic acid.

Before mixing the yeast and the brew, the mixture is cooled to a temperature of -0.4 ° C to 05 ° C. 1 hectolitre mash for approx. 0.5 liters of thick chilled foal is added. The mixture is maintained at -0.4 ° C to -05 ° C and stirred (e.g., by percolation with carbon dioxide or by suction or injection of carbon dioxide). After a contact time of about 48 hours, the yeast is completely separated from the non-alcoholic beer at a temperature below 0 ° C.

The dry matter content of the non-alcoholic beer was adjusted to 6.0% by weight, the pri- vate to 4, 1 and the carbon dioxide content to 5 2 g / l, stabilized by filtration through polyvinylpyrrolidone, filled into bottles and pasteurized.

The alcoholic beer produced in this way has an alcohol content of less than 0.05% by weight. Non-alcoholic beer has the same aroma, taste, foaminess, sharpness and color as regular alcoholic beers.

Using 0 to 1 liter of dense yeast or hugging pressed yeast per 1 hectolitre of mash yields a similar non-alcoholic beer.

Claims (11)

Patent claims A process for the production of non-alcoholic beverages with yeast aroma, without loss of flavor by distillation or adsorption, by contacting and dispensing with aqueous yeasts of nutrients and / or flavors containing nutrients and / or flavors, and / or the liquid produced by mixing the flavor concentrate with water is contacted with the yeast liberated from the fermentation liquid from the source process at such a low temperature that virtually no alcohol recovery occurs. 2. The process of claim 1 wherein the aqueous liquid, preferably hot hop mash, grape juice or fruit juice, is prepared which can be fermented to an alcoholic beverage by yeast and optionally diluted in a concentrate. 3. The process according to claim 1, wherein the yeast is an aqueous liquid, preferably whey, which is not fermentable with an alcoholic beverage, optionally by diluting a concentrate, 4. Process according to any one of claims 1 to 3, characterized in that the dry matter content of the liquid before or after contact with the yeast is preferably reduced to an oxygen-free and / or germ-free optionally softened water, preferably by fermentation of the liquid with yeast. 5. A process according to any one of claims 1 to 6, characterized in that the liquid prey is preferably reduced with dilute sulfuric acid or genic acid, in particular malic acid, lactic acid or tartaric acid, or microbiological acidification prior to contacting the yeast. 6. A process according to any one of claims 1 to 4, wherein the preferably unhydrated yeast is contacted with the liquid immediately after its removal from the fermentation process. 7. A process for the preparation of a non-alcoholic beer according to claim 1, characterized in that the hot hop mash is adjusted to a solids content of less than 30% by weight and preferably less than 30% by weight, preferably 6-12% by weight. cooled to a lower temperature, 0.1 to 4 liters, per hectolitre of cooled warm hop mash, of non-watered, dense yeast completely free of fermented beer, mixed at this temperature intermittently or continuously with a suitable amount of warm hop mash after a contact time, preferably about 40 hours, the resulting non-alcoholic beer is completely separated at the above temperature. 8. The process according to claim 7, wherein the hot hop mash is adjusted to 4 pri and 6% by weight of dry matter, cooled to a temperature of -0.4'C to -0.5'C, 1 hectolitre 1 liter of non-watered, dense yeast, freshly freed from fermented beer, per liter of chilled hot hops, mixed at this temperature intermittently or continuously, and after a suitable time of contact with the hot hops, preferably 48 hours. the resulting non-alcoholic beer is completely separated at the above temperature. 9. A process as claimed in claim 7 or 8, characterized in that the mixture of hot hops and yeast is supersaturated with carbon dioxide, preferably by means of perching on carbon dioxide or by blowing carbon dioxide under suitable back pressure. 10. The process according to claim 7, 8 or 9, characterized in that the hot hop mash pri 185,095 moles are prepared from oxygen or lactic acid or microbially prepared lactic acid solution. 11. A process according to any one of claims 1 to 3, characterized _in that the beer is filtered through polyvinylpyrrole It is stabilized by enzymatic degradation of proteinaceous substances, loaded and pasteurized.